Poached Egg Soup (Five Ingredient Friday) (Frugal Friday)
Poached Egg Soup (Five Ingredient Friday) (Frugal Friday) might be just the soup you are searching for. One serving contains 299 calories, 16g of protein, and 8g of fat. This recipe serves 4 and costs $1.78 per serving. 14 people were glad they tried this recipe. If you have eggs, parmesan cheese, stock, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. It is brought to you by The Saucy Southerner. From preparation to the plate, this recipe takes about 17 minutes. With a spoonacular score of 48%, this dish is solid. Taco Soup (Frugal Friday), Fritos Bean Dip (CopyCat ) (Frugal Friday), and Featured Foodie Friday: My Naturally Frugal Family are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 7 minutes
Ingredients:
4 large eggs
4 thick slices of hearty bread (I used mini French boule), toasted
2 teaspoons fresh thyme leaves
salt and ground black pepper, to taste
4 tablespoons grated Parmesan cheese
4 cups hot stock or broth
Equipment:
baking sheet
bowl
oven
Cooking instruction summary:
Preheat the oven to 375°.Using individual oven-safe bowls, place the bowls on a rimmed baking sheet and place a piece of the toasted bread in the bottom of each bowl.Carefully crack an egg on each slice of toasted bread.Sprinkle with salt and ground black pepper, 1 tablespoon of Parmesan cheese on each piece, and ½ teaspoon fresh thyme leaves.Very carefully pour the hot stock/broth down the sides of each bowl, dividing the stock evenly between each bowl.Place the baking sheet with the bowls into the preheated oven and bake for 7-9 minutes, or until the eggs have solidified and the yolks still runny (or to your desired consistency).Remove the baking sheet from the oven and serve immediately.
Step by step:
1. Preheat the oven to 375°.Using individual oven-safe bowls, place the bowls on a rimmed baking sheet and place a piece of the toasted bread in the bottom of each bowl.Carefully crack an egg on each slice of toasted bread.Sprinkle with salt and ground black pepper, 1 tablespoon of Parmesan cheese on each piece, and ½ teaspoon fresh thyme leaves.Very carefully pour the hot stock/broth down the sides of each bowl, dividing the stock evenly between each bowl.
2. Place the baking sheet with the bowls into the preheated oven and bake for 7-9 minutes, or until the eggs have solidified and the yolks still runny (or to your desired consistency).
3. Remove the baking sheet from the oven and serve immediately.
Nutrition Information:
covered percent of daily need
